Every holiday feast deserves a standout dessert. Salted caramel pots de creme fit the bill perfectly, with a creamy texture and a flavor profile that guests will request year after year.
Years ago, I discovered my favorite restaurant, Gjelina, a Venice Beach gem known for its wood-fired pizzas and vibrant vegetable dishes. After savoring a mouthwatering meal, our waiter insisted we try the chef's famous Butterscotch Pots de Creme. That first bite left a lasting impression.
A quote from Gjelina’s cookbook describes it perfectly: “The dramatic contrasts in flavor and texture are deeply satisfying—smoky caramel-flavored custard, combined with whipped crème fraîche, thick caramel sauce, and flaky sea salt.”
I’ve adapted this recipe for the holiday dinner parties I host every year. Although it has evolved, it still captures that irresistible sweet-salty-smoky essence that people rave about. Even during the pandemic, I couldn’t let the season pass without making this beloved dessert. Now that gatherings are back, whipping up a test batch instantly brought back the festive spirit.
What are salted caramel pots de creme?
As the name suggests, these are French custards—essentially a “pot of cream” (YUM). They can be chocolatey, often adorned with whipped cream, and are always a rich treat. Despite their gourmet appeal, the ingredients are straightforward: eggs, sugar, butter, cream, salt, and vanilla. You can bake them in any small oven-safe dish—ramekins, bowls, or mugs all work wonderfully. To add a festive touch, I like to serve them in charming stemless wine glasses that enhance the custard’s lovely appearance.
Check out the recipe below, and don’t hesitate to share your creation on social media! I bet you’ll enjoy these as much as we do. If you try it, please leave a comment and a rating!
Wishing you a joyful holiday season—enjoy every bite!
Description
This salted caramel pots de creme is an indulgent dessert that’s perfect for concluding your holiday meal.
Ingredients
- 2/3 cup brown sugar
- 3 tablespoons salted butter
- 6 egg yolks
- 2 1/4 cups heavy cream
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla bean paste (or 1 teaspoon vanilla extract)
- for garnish: freshly whipped cream, chopped toasted pecans, and flaky sea salt
Instructions
- Preheat your oven to 300°F. In a medium saucepan, melt the butter and brown sugar over medium heat without stirring for about 7 minutes. Meanwhile, in a large bowl, whisk the egg yolks.
- Once the butter-sugar mixture becomes a dark caramel and smells nutty, gradually whisk in the cream. Remove from heat and stir in the salt and vanilla bean paste.
- Slowly pour the caramel mixture into the egg yolks while whisking constantly to avoid scrambling the eggs.
- Evenly distribute the custard mixture into six oven-safe ramekins. Arrange them in a shallow baking dish, pouring hot water into the dish until it reaches halfway up the sides of the ramekins. Cover with foil and bake for 1 hour, rotating the pan halfway through.
- When set, carefully remove the ramekins from the hot water and allow them to cool.
- Before serving, top each pot de creme with whipped cream, a sprinkle of toasted pecans, and a dash of flaky sea salt. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
